For the Kebabs:

250g block halloumi cheese

150ml Reggae Reggae jerk sauce, plus extra to serve

2 courgettes

1 red onion

Olive oil

Wooden or metal skewers

For the Slaw:

1 ripe mango

½ white cabbage

½ red onion

2 tbsp Reggae Reggae jerk sauce

6 tbsp olive oil

1 tsp Dijon mustard

2 tbsp soft light brown sugar

3 tbsp cider vinegar

1 tsp flaked sea salt

To serve:

Pitta bread or flat bread

200g Couscous

1. 1. Cut the halloumi into bite size chunks. Put into a bowl and coat with the Reggae Reggae jerk sauce. Set aside and leave to marinade for 30 minutes. If using wooden skewers, soak in water.
   2. To make the coleslaw, peel and cut the mango into strips. Finely slice the cabbage, peel and finely slice the red onion. Put everything into a bowl.
   3. In a separate bowl whisk together the 2 tbsp reggae Reggae jerk sauce with the olive oil, mustard, sugar, vinegar and salt. Pour over the cabbage mixture and toss together.
   4. Prepare the couscous according to the packet instructions.
   5. Peel the courgette into ribbons using a vegetable peeler. Peel the onion and cut into wedges and separate into pieces. Coat the veggies in a little olive oil then thread onto 8 skewers with the marinated halloumi, alternating as you thread.
   6. Heat a griddle or barbecue and cook the skewers for  5-6 minutes, brushing with any remaining marinade as they cook, turning frequently. Once golden, serve drizzled with extra Reggae Reggae sauce, the mango slaw, warm pitta and couscous.